Country Kitchen SweetArt Pops 4621 Speedway Drive Fort Wayne, IN 46825 inside! 260-482-4835 www.ShopCountryKitchen.com Owners: Vi Whittington, Autumn and Bruce Carpenter, Leslie and Todd Myers SWEET CONNECTIONS Issue No. 007 Graduation Owl Cake In this Issue: Make this adorable owl cake for your graduate. Books were • New Confectionary Paints created using the bookends • Cake Pops! Ideas and sup- patchwork cutter and fondant. plies A mixture of lemon oil and • Shipping chocolate in lustre dusts can be used to warmer weather paint details onto the books. • New line of products by Duff from Food Network Channel’s the Ace of

For a complete list of products • Culinary student employed used and detailed instructions to make this cake visit our web- at CKS heads to Nationals. site www.shopcountrykitchen. com>Ideas and Recipes> Party Ideas, Graduation> Graduation Cake Ideas> Owl Graduation Cake with Book Border Idea Gallery # 1250

Country Kitchen Classes: Children’s Classes: Group Classes: Listed are just a few classes Country Kitchen SweetArt Schedule a group class or Welcome to Sweet Connections, currently offered at offers a variety of wonder- birthday party for you and your Country Kitchen SweetArt’s Country Kitchen SweetArt: ful classes for children of all friends. Country Kitchen Swee- seasonal newsletter. We would tArt offers a variety of options • Easy Garnishing and Simple Cen- ages. Here are a few: like to take a moment to wel- terpieces by Becky Carpenter. For ages 4 to 8 years old for your group class or birthday come all of our new customers Tuesday, April 12 • More Than Just Oreos party. to our store, whether visiting by Kelly Delegrange. For more information about group classes • Very Chic Cook- Wednesday, April 6 and birthday parties, refer to the Group our shop in person, online, or ies by Shelly Netherton. Class and Birthday Party booklet on our For ages 8 to 13 years old through our catalog. A special Thursday, April 14 website. • Kids Take the Cake • Cake Pops! by Theresa Oman. thank you goes out to all of our by Theresa Oman. returning customers as well. Thursday, May 12 Saturday, April 16 Indiana ICES Day of • Basic Cake Decorating Crash • Red, White and Blue Sharing: Course by Shelly Netherton. Cookie Bouquet by Kelly Join us on Sunday, June 26 for We appreciate your Monday, July 18 - Thursday, Delegrange. our annual Indiana ICES day of business and look forward to July 21 Tuesday, June 28 sharing. The day will be filled serving you again soon. with demonstrations and ideas. Register now for this event! --Leslie Myers

Check our website for the full class schedule: www.shopcountrykitchen.com New Products Confectionary Paints- These edible, opaque paints, brush on smooth and dry glossy. They can be applied to chocolates, , fondant, gumpaste, cookies, , fruits, or any other edible or non-edi- Meet our Featured Staff ble object. Colors sold individually include: AskDo you shipour chocolate Pastry in warm Chef weather? Yes, we Black, Bronze, Gold, Silver, Green, and can ship in warm weather, but strongly suggest our Orange. Pro set and Pro set quick dry include Member: Noelle Silvers colors: Blue, White, Yellow and Red. Q: How long have you worked at CKS? A: I have been working here for 10 years now. Q: What do you do at CKS? A: I work in the mail-order department. I pick orders and contact customers. Also, I am in charge of sending out our catalogs. DoAsk you shipOur chocolate Pastry in warm Chef weather? Yes, we can ship chocolate in warmer weather but we strongly suggest that you Q: What is your favorite part about your job? try an order chocolate when cooler weather is expected. Even A: My favorite part of my job is picking the orders. if chocolate stays below 72 degrees, chocolate may still melt Q: What is your least favorite part about your job? if sitting on a delivery truck for any period of time. If order- A: My least favorite part is calling the customers to let them ing chocolate during warmer temperatures is unavoidable, cold know what is missing from their orders. packs and expedited shipping (additional shipping charges would apply) may help keep chocolate from melting. Cold Q: What do you like to cook or bake the most? packs would only work to keep chocolate cool for 24 hours, and A: I honestly do not bake that often. in high temperatures, possibly not even that long. Chocolate Q: What is the best time of year to work at CKS and why? melts at a low temperature and should be EXPECTED to melt in warm weather. Melted candy coating will be perfectly fine to A: Christmas-time. This is the best time to work because we remelt and use as normal. Melted real chocolate will most likely are busy non-stop! become un-tempered and will no longer be suitable to “seed” Q: What is one thing you would like everyone to know about or used to help temper. The chocolate may still be used as an you? ingredient as well as dipping and molding. A: My husband and I enjoy camping, playing with our pets, and spending time with friends and family. *Question? Submit questions to [email protected] Indiana FCCLA Culinary Competition We at Country Kitchen would like to recognize two outstanding high school students who currently work at Country Kitchen. Both Corinne Skalicky and Ethan Myers participate in the culinary department at Carroll High School. Their fabulous teacher, Renee Sig- mon, entered two culinary teams and one culinary management team in the Indiana state competition hosted by FCCLA (Family, Career and Community Leaders of America). Culinary students had the opportunity to compete in the FCCLA competition, the ProStart com- petition, or both. Corinne’s culinary management team won first place in the ProStart Culinary Management competition. This means they will compete at the national level in Kansas City April 28-May 2. Not only are they able to compete at the national level, each of the 4 team members received the following scholarships: $1000/year to Johnson and Wales and $3000/per year to the culinary school at the art institute (several schools; anywhere in US). If applied for, one of the 4 from the team can also win a full ride scholarship to the Chef’s Institute. Congratulations to the Carroll Culinary Management team! Ethan’s Culinary Team A also did quite well. They each won second place silver medals by serving up a delicious, original meal. Ethan made the duck which the judges said was “cooked perfectly”. Excel- lent job Team A! Culinary Team B from Carroll won for best dessert and took first place in both ProStart and FCCLA, which means they also will be eligible to compete on national levels, as well as earning numerous scholarships. Congratulations to Team B!! As Corinne stated, “Carroll pretty much swept the competitions” by winning both ProStart and the FCCLA competition. We are so proud of the students! We also want to congratulate Mrs. Sigmon and thank her for being such an excellent teacher and roll model for our students. New Items

Animal Sprinkle Set- People Sprinkle Set- Use to make animal faces. Contains Use to make people faces. Contains jimmies, triangles and ovals. jimmies, diamonds and circles. Item # 710-055 Item # 710-056

People Make-a-Face Icing Animal Make-a-Face Icing Decorations- Decorations- Put on pops, cookies, and Put on pops, cookies, cupcakes and more. Makes 9 faces. more. Makes 9 faces. Item # 710-1005 Item # 710-1005

Cake Pop Display Box- Cake Pops by Bakerella- This windowed box is perfect to use Tips, tricks, and recipes for more than when giving pops as gifts or treats for a 40 irresistible mini treats. party. Holds up to 8 pops. Item # 60-14741 Item # 415-1502

Wilton Pops! Publication- Pop Bakery by Clare O’Connell- Offers over 250 amazing cake pop 25 scrumptious recipes with step-by-step ideas. Great for any celebration. decorating instructions. Includes basic cake pop making tips, step-by-step instructions and presenta- Item # RPS-3225 tion ideas. Item # 902-1055 Indiana FCCLA Culinary Competition Cake Pops Spring Flower Cake Pops- Instructions: 1. Prepare cake balls. Chill in refirgerator at least 2 hours. It is best to work with only a few cake balls at a time while leaving the rest in refrigerator. 2. Dip one end of sucker stick into melted candy coating and insert into cake ball. 3. Let set completely. 4. Dip cake pops in melted green candy coating and place in sucker stand to dry (for the ladybug, dip into melted red coating). Allow to dry completely before adding details. 5. Using a black candy writer, pipe a half circle for the ladybug’s face; add eyes. 6. With the black, draw lines down center of the back and add dots. Pipe a smile using red coating in a parchment cone. 7. Cut various colors of daisies and blossoms out of fondant and attach to cake pops with melted chocolate. 8. Arrange pops in tin with candy clay in bottom. Cover with candy pearls.

Graduation Face Cake Pops- Instructions: Follow steps 1-3 from above. 4. Dip cake pops in melted peach or brown coating. Place in sucker stand to dry. 5. Use chocolate mold to make graduation hats. 6. Use melted coating in parchment bags to attach eyes and pipe on noses, smiles, and hairstyles. 7. Attach Idea Gallery # 1252 graduation hats with melted candy coating.

Idea Gallery # 1251 Coming Soon: For more ideas and additional Country Kitchen up-to-date information, visit our SweetArt page and become a fan on Catalog

Vol. 10

New Product Line from Duff Coming soon to Country Kitchen SweetArt

Duff™ Pouch Icing- Easy to squeeze pouches make this icing perfect for decorating cakes, cupcakes, cookies and more! Use with Duff™ Decorating Tips.

Duff™ 12-Piece Duff™ Decorative Duff™ Cake Tattoos- Fondant Cutter Sets- Cake Wires- Transform any cake One set includes Make fun and easy 3-D top- into a work of art. squares, triangles, cir- pers for your cakes! Set Each set will cover a 2 cles and stars. Other set includes 8 wire hooks. tier cake, 20 cupcakes includes hearts, leaves, or 20 cookies. circles and flowers.

Duff™ Spatulas- Straight and angled icing spatu- las help create smooth and even icing.